The ‘éclair’ is a French classic… Coffee, chocolate or pistachio… We all have our favourite !
At the moment I’m going through classics again and improving my techniques. As usual, I try to adapt the recipes to gluten or dairy free concerns, or simply to keep in mind the healthy possibilities whilst making my cakes always extra yummy ! Today, lets enjoy the classic coffee eclair… A gluten and dairy free option ! I did it !
So, team coffee ?! 😉

Put the water, vegetal margarine, pinch of salt and vanilla sugar in a saucepan. Bring to the boil and, away from the heat, add the sifted rice flour and corn starch all at once. Mix energetically back on the low heat until the mixture forms a ball. Take away from the heat, put in a bowl and leave to cool.
Beat the eggs in an omelette and gradually add to the previous dough whisking very energetically (one can use an electronic robot if possible).
Add the pinch of baking powder.
Form the éclairs with a piping bag, use a fork to mark the eclairs. Cook at 200°C for about 10 minutes then, reduce at 180°C for another 20 minutes. Open the oven for a few minutes to leave the humidity escape gradually.

Whisk the egg yolks and sugar energetically until light and fluffy. Add the sifted corn starch and whisk again.
Heat the vegetal milk slightly then, add the previous mixture and put back on the heat while mixing.
Continue mixing on medium heat until the mixture thickens. Mix in the coffee extract.
Once the texture is right, remove from the heat, place in bowl with plastic film and leave to cool.

For the decoration:
– Fondant
– 1 teaspoon of coffee extract.

With the tip of a small knife, make 2 to 3 holes in one éclair and insert the coffee custard with a piping bag. Make sure each eclair is filled and heavy.
Heat the fondant, add the coffee extract and use to cover up the holes and decorate.